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Peking Shrimp

4.7 | 9 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Janet Edwards, Beaverton, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it’s so fresh and readily available there, but this main dish is a year-round favorite. —Janet Edwards, Beaverton, Oregon

TEST KITCHEN APPROVED

Peking Shrimp

Contest Winner
4.7 | 9 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:10 min
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Ingredients

  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1/4 cup corn syrup
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sherry or chicken broth
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 1 small green pepper, cut into 1-inch pieces
  • 2 tablespoons canola oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 medium tomato, cut into wedges
  • Hot cooked rice, optional
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Directions

  1. In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
  2. In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink.
  3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.

Nutrition Facts

3/4 cup (calculated without rice): 237 calories, 8g fat (1g saturated fat), 168mg cholesterol, 532mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
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